Handmade Potato Noodles

Stir together 2 cups plus 2 Tbsp. (340 g) potato starch and 2 Tbsp. plus 2 tsp. vegetable oil in a large bowl with a wooden spoon or rubber spatula. Add ¾ cup plus 4 tsp. boiling water and stir to combine (mixture should look lumpy and a bit translucent). Cover with a lid or plate and let sit 5 minutes to steam (dough should be cool enough to handle at this point). Knead dough in bowl until it comes together. Scatter a surface with a little potato starch and turn out dough. Knead again until smooth and stretchable, about 5 minutes. Dough should feel smooth and neither dry nor sticky. If it feels dry and is cracking, add a little more boiling water. If it feels sticky, dust with more potato starch.

Divide dough evenly into 2 pieces. Set 1 piece aside and cover with a damp kitchen towel. Break off ⅜"–½" pieces from remaining piece of dough and roll into smooth balls. Working one at a time, roll balls between your palms or on a clean surface (they shouldn’t stick) to make 2"–3⅛" long noodles (they should be thicker in the middle with tapered ends, but they don’t all have to be the same size). Place noodles on a surface lightly dusted with potato starch and cover with a damp kitchen towel. Repeat process with reserved dough.

Cook noodles in a large pot of rapidly boiling salted water until they float to the surface, about 1 minute. Continue to cook until noodles swell, 3–4 minutes longer. (This will take longer if your water isn’t rapidly boiling so it’s important to maintain a high heat.) Using a large slotted spoon, transfer noodles to a bowl of ice water (they will turn translucent). Let sit in water until ready to use. Do ahead: Noodles can be cooked 3 hours ahead. Keep in ice water until ready to use.